Skinny Chicken Fajita Soup Recipes

Steps:

• In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
• Add the garlic, onion, and bell peppers, and cook until the onions are clear.
• Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
• Submerge the corn and corn tortillas in the soup.
• Reduce heat, cover, and simmer for 20 minutes.
• Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
• Enjoy!

Steps:

• Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

Steps:

• Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
• Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
• Season the soup with hot sauce, salt, and pepper to taste before serving.